A potato salad that is mixed with herbs and alot of fresh lemon juice! This salad is great for potlucks or summer bbq’s!
I make this salad every summer! We’re always grilling during the warm months and this salad pairs perfectly with bbq’d meats. I’m Lebanese and we LOVE lemon! There’s no mayo in this recipe which I love. It really makes the salad light and refreshing.
HOW DO I MAKE THE SALAD?
You’ll start by boiling peeling and dice the potatoes then add them to a large pot with cold water. The potatoes are ready when they’re JUST fork tender. Drain the potatoes then allow to cool in the refrigerator for 2 hours to cool completely.
While the potatoes cool, you’ll prepare the vegetables by chopping the parsley and slicing the onions. Once the potatoes are ready, you’ll add them to a large bowl, add the parsley, onion, lemon, mint, salt and olive oil. Gently toss to combine and the salad is ready!
TIPS ON MAKING THE SALAD:
1. Don’t over boil your potatoes. If they’re too soft they will break up easily when mixing
2. Allow potatoes to cool completely before adding the other ingredients
3. Place potatoes in the pot with cold water before bringing it to a boil
4. Use fresh lemon juice for maximum flavour
Ingredients
12 potatoes
2 lemons
1/2 cup olive oil
1 cup chopped parsley
3 green onion, sliced
1 tsp salt
1 tbsp dried mint
Instructions
Peel and dice potatoes then add to a large pot. Fill with water and bring to a boil over high heat. Boil until potatoes are just fork tender. Do not over boil.
Drain then set aside to cool slightly before placing in the fridge for 2 hours to cool completely.
In a large bowl, add potatoes, parsley, onion, lemon, mint, salt and olive oil. Taste to adjust to your liking. If you like it more lemony or salty, add a little more.
Serve cold.
Notes
This salad can be made ahead of time but the potatoes will soak up the lemon. If making it ahead , add 1/2 lemon to the salad just before serving.